Joshua Whitney

Executive Pastry Chef

Location 15h@2xBrooklyn, New York

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I've been in the food service industry for almost 20 years... and my passion to learn more continues to grow!

I've been in the food service industry for almost 20 years... and my passion to learn more continues to grow!

My Dream Job is Owning another of my own cake design studios!

Work Experience
  • Executive Pastry Chef
    Bakerie NYNew York, NY, US
    May. 2017 to Present (Less than 1 year)

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    Role & Tasks:

    Developed entire kosher pastry menu, worked directly with vendors to procure high-quality kosher ingredients, created all recipes and ensured food cost was below 20% for all items.
    Hired, trained, and managed pastry team staff, managed production schedules and ensured inventory levels were maintained.
    Produced all viennoiserie, cakes, and pies, which changed daily.

  • Pastry Chef
    MartaNew York, NY, US
    Feb. 2016 to Aug. 2016 (6 months)

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    Role & Tasks:

    Produced large-scale quantities of pizza dough, sourdough and multigrain breads, as well as many types of cookies, muffins, and pastries for breakfast catering events. Managed multiple events during the week, maintaining correct production schedule and quantity for each event.

  • Pastry Sous Chef
    Dean & DeLucaNew York, NY, US
    Jun. 2013 to Feb. 2016 (2 years and 8 months)

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    Role & Tasks:

    Developed current specialty cake production department, including developing designs, flavors, and production schedule
    Baked, decorated, and shipped 200+ cakes on a weekly basis.
    Developed recipes for cakes and buttercreams.
    Produced high volume viennoiserie, cookies, muffins, and pies for multiple stores in the NYC area.

  • Owner
    Joshua Whitney Cakes, LLC
    Sep. 2012 to Jan. 2015 (2 years and 4 months)

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    Role & Tasks:

    Responsible for operations of the company, including production, ordering of ingredients & supplies, meeting with clients, as well as all financial/administrative duties.
    Designed cakes based on our client's needs, wants, and expectations, creating sketches and guiding them through design and flavor choices. 
    Mixed, baked, filled, iced, stacked, and decorated upwards of 6-7 wedding and special occasion cakes each week.

  • Baking and Pastry Arts
    The Culinary Institute of America
    Mar. 2006 to Jan. 2008

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    GPA: 3.74


    Studied all aspects of Baking and Pastry arts, as well as nutrition, food safety, business, menu development, and product knowledge.


On-site Special Events

Ordering / Purchasing

Ordering / Receiving

Culinary Menu / Recipe Development

Dough Making / Portioning

Enforcement Of Safety / Sanitation Standards


Food Cost Optimization

Food Handlers Certificate

Food Safety Knowledge

Staff education / motivation

Ticket Management

Gluten Free

Up to 300 covers a night

Petit Fours/Mignardises


Ice Cream/Sorbet

Vegan Baking


Pastry Commissary

Pastry Menu Development

Accounting / Bookkeeping


Purchasing / ordering

Customer Service

Social Media

Web Maintenance

Running, Reading, Gaming
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